Yesterday we showcased Boyne Valley Seafoods fresh cod today we are staging a dish packed full of flavour around the king of the sea Salmon. I can’t tell you all enough to go and buy your fish from your local fish shop the quality in the supermarkets is just not there. As you will see in the recipe what difference it will make to the dish as the Salmon comes out of the glistening in all its glory with the honey and mustard glaze.
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For Salmon
• 1tbsp of honey
• 1 tbsp of mustard
Potatoes
• 100g fingerling potatoes
• 3 tbsp of oil
• Salt And Pepper
• Grated Parmesan cheese
The Sauce
• ½ onion chopped
• 2 garlic cloves
• ½ red pepper
• 250g chorizo
• 1 400g tin of tomatoes
• 1 tsp of paprika
• Boil the potatoes for just under 15 minutes in salted water. Do not fully cook them.
• On Sheet pan place potatoes in oil salt and pepper cook @ 200 degrees for 20 minutes, when done crush them once with a masher or a glass, sprinkle some parmesan cheese on top. Place them under a grill for 3 minutes to get the skins nice and crispy.
• Preheated oven 200 degrees, Mix mustard and honey set aside. In a pan over medium heat sear the salmon for 2-3 minutes. Place the salmon uncooked side down on baking sheet with parchment paper pour glaze over.
• For the Sauce cook onion garlic red pepper and chorizo in a pan until the onion and pepper have softened. Add the tin tomatoes and paprika cook for 3-4 minutes. We are not looking for a liquid sauce so let the liquid of the tinned tomatoes reduce down.
Easy Cooking 